Laura Laguna

Instituto de Agroquímica y Tecnología de Alimentos

Spain

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Articles (19)

The thirst-quenching capacity of carbonated thickened drinks

Year:

2025

The Effectiveness of Fork-Mashable Dishes in Managing Older Patients with Mastication and Swallowing Impairments

Year:

2025

Soluble chickpea and lentil powders: a solution for elderly consumers interested in enriching their meals with protein

Year:

2025

Exploring Texture and Biomechanics of Food Oral Processing in Fork-Mashable Dishes for Patients with Mastication or Swallowing Impairments

Year:

2024

Flours from fermented lentil and quinoa grains as ingredients with new techno-functional properties

Year:

2024

Origins of thirstiness sensation and current food solutions

Year:

2023

Measuring the Rheological and Textural Properties of Thick Purees Used to Manage Patients with Swallowing Disorders

Year:

2023

Techno-Functional and Rheological Properties of Alternative Plant-Based Flours

Year:

2023

What is the food like that people choke on? A study on food bolus physical properties under different in vitro oral capacities

Year:

2023

Pairing physical and sensory properties of dysphagia thickeners to understand disliking

Year:

2023

Thirstiness, body hydration and thickened water: A study about their relationship

Year:

2023

Early changes in elderly food habits related to reduced protein intake

Year:

2023

Food design for safer swallowing: focusing on texture-modified diets and sensory stimulation of swallowing via transient receptor potential activation

Year:

2023

Characterization of Dysphagia Thickeners Using Texture Analysis—What Information Can Be Useful?

Year:

2022

Dysphagia thickeners in context of use: Changes in thickened drinks viscosity and thixotropy with temperature and time of consumption

Year:

2022

Oral behavior of emulsified systems with different particle size and thickening agents under simulated conditions

Year:

2021

Saliva matters: Reviewing the role of saliva in the rheology and tribology of liquid and semisolid foods. Relation to in-mouth perception

Year:

2021

Evaluation of dry-cured ham pastiness through rheological measurements of aqueous extracts obtained in vitro mimicking the mastication process

Year:

2021

Rescuing Flavor Identity and Dynamic Perception in Puréed Dishes; A Restructuring Solution for the Purée Diet

Year:

2021

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